Roast It Once, Serve It 3 Times: Part 3 of 3

This is part 3 of our series, Roast it once, serve it three times, where we roast one chicken and then serve it for three meals. Chicken noodle soup is our favorite, and we gave this a new twist by using rotini pasta and lots of veggies. It is great for lunch or dinner.

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Chicken Noodle and Veggie Soup

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

This recipe includes a slight twist on the old classic, using rotini noodles and lots of fresh veggies to make a warm and fulfilling soup.

Ingredients

• 1 each onion peeled and chopped
• 1 each yellow squash diced
• 1 each bell pepper chopped, can be a mix of colors (remove seeds and stem first)
• 1 tsp olive oil
• 1 tablespoon Italian seasoning
• 1 tsp garlic powder
• 1 bunch basil, chopped
• 1 cup rotini noodles
• 2 cups chicken broth low sodium
• 1 cup water
• 6 ounces chicken breast skinless and boneless, chopped
• 2 tablespoons Parmesan cheese ground

Instructions

1. The chicken for this recipe should be already cooked. It is a great way to use up leftovers. Or you can purchase cooked chicken or cook it yourself.
2. Saute the onion, squash, and peppers in a large Dutch oven pan the olive oil. Add the seasonings. Cover the Dutch Oven with a lid and allow all to cook for a few minutes, stirring occassionaly.
3. Add the broth and water. Bring to a boil. Lower to a simmer and add the pasta. Cook until the pasta is almost done, about 8 minutes, and add the chicken. Heat for a few minutes.
4. Serve in bowls. Top each bowl with a little ground Parmesan cheese.

Nutrition Facts

Calories

175.66

Fat

4.08

Sat. Fat

1.13

Carbs

20.17

Fiber

2.75

Net carbs

17.44

Sugar

4.14

Protein

15.73

Sodium

132.79

Cholesterol

28.91

copyright foodandhealth.com

Soup

American

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